Taco Toss Bowl
Serves: 4-5 servings
  • 1 lb. lean ground beef or turkey*
  • 2 bell peppers (chopped)
  • 1 onion (chopped)
  • ½ cup corn (frozen or fresh)
  • 15 oz. organic pinto beans (drained)
  • 1 Tbsp. Garlicky Hot Sauce (or similar)
  • 4 oz. Organic Mango Peach Salsa (from Aldi)
  • Optional toppings: Avocado, green onion, cilantro, cheddar
  1. Cook quinoa according to directions on bag with broth (as in ingredient list) or water for lower calorie option and set aside. (OR) Try microwave version from this post.
  2. Add ground beef to nonstick large skillet over medium heat and cook about 5 minutes or until browned and add onion, peppers and sauce.
  3. Cook veggies with sauce and meat until tender (about 5 minutes).
  4. Add beans and corn and toss until heated through (about 3 minutes).
  5. Remove from heat.
  6. Add quinoa evenly to 4 or 5 bowls, top with taco mixture, ¼ of salsa and more hot sauce (if desired) to each bowl. Serve as is or optional toppings.
*Nutritional label reflects nutritional content with the use of ground beef and not turkey
Recipe by Words Like Honeycomb at http://www.wordslikehoneycomb.com/taco-toss-bowl/